Inventory, bag : 2.32
This item was last sold on : 02/04/23
Chervil is a delicate leafy herb that typically grows about 30 centimeters tall, though it can reach as high as 60 centimeters. The light-green lacy leaves grow opposite along thin, hollow stems, resembling carrot greens or flat-leaf parsley but frillier. At maturity, the plant produces a tall flower stalk topped with a cluster or umbel of small, white, edible flowers, though the leaves will become bitter once the plant blossoms; hence, the leaves are best harvested young. Chervil is highly aromatic with notes of anise and offers a sweet and delicate flavor, often described as a mild blend of tarragon and parsley with notes of licorice or mint.
Chervil is available year-round, with a peak season in the spring.
Chervil is botanically classified as Anthriscus cerefolium and is a member of the Apiaceae or Umbelliferae family, generally referred to as the carrot or parsley family. Its common name, Chervil, is believed to be derived from the Ancient Greek word, chairephyllon, meaning "leaves of joy." Chervil is often nicknamed French Parsley and is known as Cerfeuil in French. While Chervil is not widely used worldwide, it is a staple herb in French cuisine. Along with tarragon, parsley, and chives, Chervil is one of the classic components of the French herb blend, fines herbes, and it is one of the main ingredients in French béarnaise sauce and ravigote sauce, both of which are traditionally served with fish and seafood
Chervil is an excellent source of iron, vitamins A and C, calcium, potassium, and magnesium, and it also has good amounts of vitamin E and B-complex vitamins. It is known for being a good source of antioxidants, which help to fight inflammation, and has been a staple of herbal medicine for centuries, thanks to its wide-ranging health benefits. It has historically served as a digestive aid, a soothing anti-inflammatory eye wash, a treatment for blood clots, and even a face wash for discouraging wrinkles. It was used by the ancient Greeks to create a cure-all spring tonic, and during the Middle Ages, a tea made from the herb was used as a treatment for hiccups, while boiled roots were thought to prevent the plague.
Chervil is best used fresh and is a mainstay in French cooking, notably as part of the fines herbes blend, which works exceptionally well in fish, poultry, or egg dishes. Chervil’s delicate flavor shines in salads, soups, omelets, pasta or risotto, and creamy sauces like béarnaise. Use it in vinaigrettes, herb-infused oil, herb butter, and herb pesto or chimichurri, or simply garnish any dish as you would with parsley. Given its delicate and mild flavor, it is best added toward the end of cooking to prevent it from turning bitter. Chervil pairs well with eggs, seafood, fish like salmon, poultry, mild cheeses, cream-based soups, asparagus, green beans, radishes, mushrooms, carrots, tomatoes, beets, and many other vegetables. Fresh Chervil is delicate and has a shorter shelf life than most herbs, so it is best to handle and store with care and use within a few days. Store fresh Chervil in the refrigerator either in a resealable plastic bag or loosely wrapped in plastic standing up in a container filled with an inch of water. While drying this herb will diminish its mild flavor, it can be preserved for extended use by freezing in water, butter, or oil in an ice tray.
Chervil was a symbol of new life to early Christians because it was said to resemble the fragrance and flavor of myrrh, one of the gifts brought to Bethlehem and bestowed upon baby Jesus by the Three Wise Men. Its symbolism evolved into a tradition of serving Chervil soup on Holy Thursday to celebrate the last supper, especially in southern Germany and other parts of Europe.
Chervil is native to the Caucasus region of Southeastern Europe and Western Asia and was spread throughout Europe by the ancient Romans. It is now naturalized throughout Europe as well as North America. Chervil grows quickly in partial or filtered shade and is a great choice for an indoor windowsill garden as it does not require full sun. Unlike its cousin, parsley, Chervil can be challenging to find, especially outside of Europe, where it is more popular. Being that it is a very tender herb that does not store well, commercial cultivation has proven to be a challenge for this French favorite, so look for it in season at local farmer’s markets and specialty stores.
Restaurants currently purchasing this product as an ingredient for their menu.
|Lodge at Torrey Pines Main||San Diego CA||858-453-4420|
|Relic Bageri LLC||San Diego CA||619-335-6328|
|Stake Chophouse & Bar||Coronado CA||619-522-0077|
|Boss Bird Kitchen||La Mesa CA||858-566-9191|
|Wormwood||San Diego CA||619-573-0289|
|Sheraton Carlsbad (Banquets)||Carlsbad CA||760-827-2400|
|619 Spirits||San Diego CA||619-647-4409|
|Herb & Sea||Encinitas CA||858-587-6601|
|Rustic Root||San Diego CA||619-232-1747|
|Coast Catering||Escondido CA||619-295-3173|
|Beaumont's||San Diego CA||858-459-0474|
|insideOUT||San Diego CA||619-888-8623|
|Kitchens For Good||San Diego CA||619-450-4040|
|La Costa Glen North||Carlsbad CA||760-704-1436|
|Trust Restaurant||San Diego CA||609-780-7572|
|La Jolla Country Club||San Diego CA||858-454-9601|
|Bistro du Marche by Tapenade||La Jolla CA||858-551-7500|
|Grass Skirt||San Diego CA||858-412-5237|
|The Plot||Oceanside CA||422-266-8200|
|The Cork and Craft||San Diego CA||858-618-2463|
|Black Radish||San Diego CA||619-775-7412|
|Mister A's||San Diego CA||619-239-1377|
|Oyster and Pearl Bar Restaurant||La Mesa CA||619-303-8118|
|Herb & Wood||San Diego CA||520-205-1288|
|Little Lion||San Diego CA||619-519-4079|
|Born & Raised||San Diego CA||619-944-1631|
|Kettner Exchange||San Diego CA||909-915-9877|
|Alila Marea Beach Resort (Banquets)||Encinitas CA||805-539-9719|
|Chef Drew Mc Partlin||San Diego CA||619-990-9201|
|Little Frenchie||Coronado CA||619-522-6890|
|Bleu Boheme||San Diego CA||619-255-4167|
|Botanica||San Diego CA||619-310-6320|
|Jake's Del Mar||Del Mar CA||858-755-2002|
|Sbicca||Del Mar CA||858-481-1001|
|US Grant Hotel Grill||San Diego CA||619-232-3121|
|Javier Plascencia||Bonita CA||619-295-3172|
|Brigantine La Mesa||La Mesa CA||619-465-1935|
|Baja Cavi||Lomas de Valle Verde 22810||619-295-3172|
|Morning Glory||San Diego CA||619-629-0302|
|Common Theory||San Diego CA||858-384-7974|
|Sycuan Casino||El Cajon CA||619-445-6002|
|Sepulveda Meats & Provisions||San Diego CA||619-501-1878|
|Paradisaea Restaurant||La Jolla CA||732-915-6669|
|The Tavern||Coronado CA||602-628-5890|
|Toast Catering||San Diego CA||858-208-9422|
Recipes that include Chervil. One is easiest, three is harder.